Vegetarian Succulent Roast Lamb

Reinvent your holiday table with this irresistible Vegetarian Succulent Roast Lamb—an innovative twist on the classic roast that’s entirely plant-based and bursting with flavor. Crafted from vital wheat gluten and chickpea flour, this seitan roast boasts a tender, meaty texture that’s perfectly seasoned with a blend of aromatic herbs, smoked paprika, and garlic. The roast is marinated in rich red wine, fresh rosemary, and thyme, then slow-cooked alongside a medley of roasted vegetables for a hearty and satisfying centerpiece. Finished with a golden-brown crust and basted pan juices for extra depth, this vegetarian masterpiece is a showstopper fit for any special occasion. Perfect for vegans and vegetarians, this recipe combines comfort food flair with gourmet sophistication.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 cups Vital wheat gluten
• 0.5 cups Chickpea flour
• 1.25 cups Vegetable broth
• 3 tablespoons Soy sauce
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried rosemary
• 1 teaspoon Dried thyme
• 0.5 teaspoons Ground black pepper
• 4 cloves Fresh garlic, minced
• 0.5 cups Red wine
• 2 sprigs Fresh rosemary sprigs
• 2 sprigs Fresh thyme sprigs
• 1 medium Onion, roughly chopped
• 2 medium Carrots, roughly chopped
• 4 medium Potatoes, quartered

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the vital wheat gluten and chickpea flour.

Step 3

In a separate bowl, whisk together vegetable broth, soy sauce, tomato paste, olive oil, garlic powder, smoked paprika, dried rosemary, dried thyme, and ground black pepper.

Step 4

Slowly pour the wet ingredients into the dry ingredients while stirring with a spoon or your hands until a dough forms.

Step 5

Knead the dough for 4–5 minutes until it achieves a firm texture.

Step 6

Shape the dough into a roast-like oval, wrap it in aluminum foil, and twist the ends to seal.

Step 7

Place the wrapped seitan on a baking sheet and bake for 60 minutes, flipping halfway through.

Step 8

Meanwhile, prepare the marinade by combining minced garlic, red wine, fresh rosemary sprigs, and fresh thyme sprigs in a small bowl.

Step 9

After 60 minutes of baking, remove the seitan from the oven and carefully unwrap it. Brush it generously with the marinade.

Step 10

Scatter the onion, carrots, and potatoes into a roasting pan. Place the marinated seitan roast on top of the vegetables.

Step 11

Pour any remaining marinade plus 1/2 cup of vegetable broth over the vegetables and seitan.

Step 12

Cover the roasting pan with aluminum foil and roast in the oven for 40 minutes.

Step 13

Remove the foil, baste the seitan and vegetables with the pan juices, and roast uncovered for an additional 20 minutes to achieve a golden-brown crust.

Step 14

Remove from the oven, let it rest for 10 minutes, and slice the seitan roast. Serve with the roasted vegetables and pan juices as a gravy.

Nutrition Facts

Serving size	(2156.5g)

Amount per serving	% Daily Value*
Calories	3188.3

Total Fat 45.0g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 2732.9mg	0%
Total Carbohydrate 306.2g	0%
Dietary Fiber 34.0g	0%
Total Sugars 33.4g
Protein 376.9g	0%

Vitamin D 0IU	0%
Calcium 971.6mg	0%
Iron 37.4mg	0%
Potassium 6363.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.9%

Protein: 48.1%

Carbs: 39.0%